Chickpeas: History and Uses
Chickpeas are one of the oldest legumes that first appeared in the Middle East. They were gradually transferred to Turkey and other neighboring countries, while in the 18th century, they appeared in Europe too. Chickpeas and generally legumes are excellent raw materials with which we can make many recipes. With chickpeas, in particular, we can create delicious falafels, buddha bowls, soups, salads, and of course, my favorite hummus (Check here the ultimate recipe for hummus). Being rich in protein, chickpeas are one of the essential ingredients of a vegan diet. Personally, I make sure that they are never missing from my cupboard, and many times, even when I boil a lot of them, I store them in the freezer so that I have ready meals for the days I am in a hurry, or I have too much work to do, and I don’t have enough time to cook.
Middle East Aromas
This recipe is top-rated, as it is one of the main reasons I love chickpeas. Today, we will fill our kitchen with Middle East aromas since this recipe originates from far-away India. Chickpeas will travel us far in combination with the following spices and specifically with garam masala. And what is garam masala? Garam masala is a mixture of spices of Middle East origin and an intense aroma. It usually contains pepper, nutmeg, cumin, coriander, fennel, bay leaf, clove, cinnamon, and chili. You can quickly get it from the nearest supermarket. Chickpeas with curry is a hot, spicy food, ideal, I would say, for cold days, while at the same time nutritious. Let’s start now!
Chickpea Coconut Curry
Ingredients
- 500 g chickpeas (boiled)
- 1 yellow onion
- 2 cloves of garlic
- 400 ml coconut milk
- 400 g chopped tomatoes (either canned or fresh)
- 3 tbsp. coconut oil
- 2 tbsp. corn flour
- 1 tbsp. curry
- 1 tsp. garam masala
- 1 tsp. smoked paprika
- ¼ tsp. cumin
- ¼ tsp. tumeric
- ¼ tsp. powdered ginger
- 1 tsp. salt
- 1 pinch of pepper
- juice of ½ lime
- fresh coriander
Instructions
- Peel and finely chop the onion and garlic cloves.
- Add the coconut oil to a pan and once it is hot, fry the onion for 4 minutes.
- Then, add the garlic and ginger and continue for 1 minute.
- Add the curry, garam masala, cumin, turmeric, salt, and pepper and mix.
- Add tomatoes and chickpeas. Wait for about 4-5 minutes for the liquids to evaporate.
- Add the coconut milk, reduce the intensity of the eye to medium and let it "set" for 10 minutes.
- Once it is ready, add the lime juice.
- Serve it while it is hot with rice and fresh coriander.
- Enjoy!
Have a nice cooking session!
